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Cashew Chicken

A delicious homemade version of classic Cashew Chicken with tender chicken, crunchy cashews, and flavorful sauce!
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 0.75 cup cornstarch
  • 0.5 teaspoon salt
  • 0.5 teaspoon pepper
  • 1.25 pounds boneless skinless chicken breasts diced into 1-inch pieces
  • 2 tablespoons sesame oil
  • 1 tablespoon olive oil
  • 2 cups broccoli florets
  • 1 cup red bell peppers diced small
  • 1 cup shelled frozen edamame
  • 2 cloves garlic finely minced or pressed
  • 1 cup unsalted dry-roasted whole cashews
  • 0.75 cup green onions sliced into thin rounds
  • 3 tablespoons low-sodium soy sauce
  • 2 tablespoons honey or to taste
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon Asian chili garlic sauce
  • 0.75 teaspoon ground ginger

Method
 

Preparation Steps
  1. To a gallon-sized ziptop bag, add the cornstarch, salt, pepper, chicken, seal, and shake to coat evenly.
  2. To a large skillet, add the oils, chicken, and cook for about 4 to 5 minutes over medium-high heat, flipping and stirring so all sides cook evenly. Chicken should be about 80-90% cooked through.
  3. Add the broccoli, bell peppers, edamame, garlic, and stir to combine. Cook for about 3 to 4 minutes or until vegetables are crisp-tender and chicken is cooked through. While vegetables cook, make the sauce.
  4. In a medium bowl, whisk together soy sauce, honey, rice wine vinegar, chili garlic sauce, ginger, and set aside.
  5. Add the cashews to the skillet and stir to combine.
  6. Pour the sauce into the skillet and stir to combine. Let simmer over medium-low heat for 1 to 2 minutes.
  7. Add the green onions, stir to combine, and serve immediately.

Notes

This homemade Cashew Chicken is quick, healthy, and packed with flavor. Perfect for a weeknight dinner!